Black bean noodles in turmeric coconut curry

I was lucky to get my hands on some lovely handmade noodles from Nutty Fresh (IG: nutty_fresh). The children love noodles and I thought of experimenting a little.

I found a great recipe which had easy alternatives to the missing ingredients, plus added a few of my own and lunch was a relaxed and delicious deal!

Ingredients:

  • Coconut milk
  • Cumin whole or powdered
  • Coriander powder
  • Ginger
  • Onion
  • Red chilly (dried or de seeded, fresh)
  • Garlic
  • Turmeric
  • Lemon zest
  • Lemon juice
  • Celery
  • Basil
  • lemongrass stalk with leaves
  • Jaggery
  • Salt to taste
  • Noodles
  • Veggies of choice: I’ve taken zucchini green and yellow, red pepper & Spring onion

Method:

  • Grind the Cumin (whole or powdered), Coriander powder, Ginger, Onion, Red chilly (dried or de seeded, fresh), Garlic, Turmeric with a tablespoon of coconut milk.
  • Set aside
  • In a wok / kadhai, add coconut oil and sauté finely chopped garlic and lightly sauté the veg.
  • Add the fresh paste you just made to the mix.
  • Add coconut milk and water (go easy on the water)
  • Bring to a boil until the veg is almost cooked
  • Add chopped fresh parsley, basil, lemon zest and spring onions. Cook for a minute more approx.
  • Add salt and jaggery to taste
  • Add the lime juice
  • Make noodles separately.
  • Serve the noodles and the curry in a bowl. Garnish with onion chives, chili flakes, dash more of lime if need be.
  • Serve the noodles dunked in the warm curry and toppings.

I am a very instinctive cook so I don’t really do measurements but here’s the link of the site where I got the recipe from.

How do you like your noodles?

Toddler Dinner Special: Mac ‘n’ Soup

Trilok loves pasta, I think I may have mentioned that a number of times before. He also loves mac ‘n’ cheese like most of us :). So to put a spin on mac ‘n’ cheese I concocted a mac ‘n’ soup dinner tonight. It was a thick, smooth, flavoursome, basil, carrot and red pepper soup doused in cream with a helping of mini macaroni in it.

It looked just as gorgeous as it tasted. A content toddler at the dinner table is a content mum for the night! <3

mac&soup

 

Ingredients:

  • 1/4 Cup macaroni or pasta of your choice
  • 1 Small carrot, chopped
  • 1/4 Red pepper, chopped
  • 1 Clove of garlic, grated
  • A couple of leaves of fresh basil
  • Olive oil or ghee (my preference)
  • A tablespoon or two of fresh cream (for the end)
  • Salt and pepper to taste

Method:

  • Cook the pasta and set aside
  • In a pan add ghee/olive oil and sauté the garlic
  • Add in the carrots and cook until a little soft
  • Then add in the red pepper
  • Add the basil and the salt and pepper

I usually let it the red pepper char a little bit for a smoky flavour

  • Keep sprinkling water to soften the veggies
  • Once cooked enough, remove from fire and set aside to cool
  • Once cooled, puree the lot in a blender. Make sure its super smooth in texture
  • Transfer the puree back into the pan and give it one quick boil adding in water to achieve the desired consistency
  • Add in the cream right at the end so that it doesn’t split

Serve:

  • Pour out into a toddler serving bowl
  • Add the desired amount of macaroni to the soup and serve warm

I particularly love this because it’s just so healthy and filling and you can make the soup out of any available veggies at hand. It’s a welcome break from the regular dinner routine!